Nothing says fall like a delicious squash soup. Sometimes a squash is so sweet, it tastes like candy!
Serves 4
Ingredients:
- 4 cups butternut squash, peeled & cubed
- 1 cup onion, diced
- 2-3 cups water
- sea salt
- 1 Tbsp. ginger juice, freshly grated
Method:
1. Place squash and onion in an uncovered soup pot, add enough water to cover vegetables, add pinch of sea salt and bring to boil.
2. Cover, simmer 20-25 minutes or until squash is fork tender.
3. Blend with either a hand-held immersion or regular blender, return to soup pot, add 1 tsp. sea salt and simmer 5-7 minutes. If soup is too thick, add more water. Let it cook 5 more minutes and taste. Add more sea salt if needed.
4. Grate ginger and with fingers squeeze ginger juice into the soup right before you serve it.
Note: You can garnish with roasted pumpkin seeds or sliced scallion.